Inspired by the work of collaborator and paleo-ecologist Doctor Jan de Vynck, these experiences offer a rare opportunity to discover the rich, sustainable flavours of the region’s wilderness. Doctor de Vynck’s research indicates the Western Cape is the cradle of culture as its rich ingredients led to early man’s cognitive development. The Origins of Flavour menus will marry those indigenous ingredients foraged from the wild Cape coastline with seasonal produce sourced from local small-scale farmers.
Many of the menu’s featured ingredients will be freshly foraged by chefs Peter Tempelhoff and Sebastian Stehr. As in ancient times, the two will forage at the low tide and around the full moon. Stehr explains: “It’s the optimal time for gathering the abundance of mussels, limpets and ocean snails found in the region’s rock pools, along with seaweed and samphire.” Challenging old ideas around what ingredients are sustainable and edible, the pair will also look to the fynbos-covered dunes and veld for produce such as wild African sage, spekboom and dune parsley.
Tempelhoff paints a picture: “A normal forage sees a chef rolling their sleeves (and pant legs) up, with a knife in hand to gather what we’re licensed to take.” Stehr adds, “I love the outdoor experience, connecting with nature and feeling the adrenalin of going out into the tides. We’re literally risking our physical safety to gather these ingredients!”
Diners can anticipate unique dishes with nuanced flavours, such as limpet brandade, beer-steamed sea snails, and line-caught local game fish presented tataki style or steamed in kelp, as well as delicious meat dishes such as springbok, Nguni and kudu. Guests will learn about the provenance of the foraged ingredients directly from the chefs and purpose-built show-and-tell boxes displayed at the table.
“We are paying homage to the past by working with ingredients foraged some 150,000 years ago on the Western Cape coastline and in the fynbos. We’re also looking ahead to ensure we’re conserving our heritage and natural environment for generations to come,” says Tempelhoff.
Accompanied by Service and Beverage Director Jennifer Hugé’s exquisite wine pairings, guests can book their seats at the table for dinner on Friday the 24th and lunch on Saturday the 25th of November, or for dinner on Friday the 8th of December.
Located at Buitenverwachting Estate, beyond’s serene atmosphere offers a relaxed vineyard counterpart to Chef Peter Tempelhoff and team’s FYN Restaurant in central Cape Town. Under Head Chef Sebastian Stehr, beyond has drawn acclaim for its sustainable local ingredients, bright flavours and modern presentation, complemented by exceptional wines and high-end service.
10-Course Menu: R1650 per person. Wine Pairing: additional R1200 per person. Limited seating is available. Booking is essential.
Reservations: WhatsApp +27721033343, Email email@example.com